Recipe information
Yield
Serves 8
Ingredients
4 cups cooked peas (4 pounds unshelled fresh peas, shelled, or two 10-ounce packages frozen peas)
3/4 cup finely chopped scallion
1/2 cup finely chopped radish
1 1/2 tablespoons minced fresh tarragon leaves or 3/4 teaspoon crumbled dried
3 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar, or to taste
Preparation
In a bowl toss together the peas, the scallion, the radish, the tarragon, the oil, the vinegar, and salt and pepper to taste until the salad is combined well.
